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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies feature crispy edges and a soft, chewy center with a rich, nutty flavor from browned butter. Perfect for quick baking and satisfying any cookie craving.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (220 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan, melt 1 cup (227 g) unsalted butter over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and transfer to a heatproof bowl to cool for 10 minutes. The butter should still be liquid but not hot.
  2. Mix sugars and butter: In a large mixing bowl, combine 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar. Pour in the browned butter and whisk until combined and slightly creamy.
  3. Add eggs and vanilla: Beat in 2 large room-temperature eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until the mixture is glossy and thick.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Stir in 1 1/2 cups (270 g) semi-sweet chocolate chips evenly through the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
  8. Preheat oven and prepare sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and shape: Using a cookie scoop or tablespoon, portion dough balls about 2 tablespoons each (roughly 30 g/1 oz). Space them 2 inches apart on the baking sheets.
  10. Bake: Bake for 12–14 minutes until edges are golden and crisp, centers look set but still soft. Do not overbake.
  11. Cool on racks: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Optionally, sprinkle with flaky sea salt while still warm.

Notes

Watch the butter closely when browning to avoid burning. Chill dough at least 30 minutes to prevent spreading and enhance flavor. Use a light-colored pan to better judge butter color. For extra tenderness, add 1 teaspoon cornstarch. Optional mix-ins include chopped nuts or caramel bits. Store cookies in an airtight container with a slice of bread to maintain chewiness.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, crispy edges, easy cookie recipe, homemade cookies, baking

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